I like this recipe because it is fast and very easily adaptable – you can make it a small or big part of your meal, as you like it.
4 cups chicken broth (or 4 tsp soup mix, 4 cups water)
2 tbsp cornstarch
1 tsp ground ginger
1/4 tsp garlic powder
1/2 tsp sesame oil
1/4 cup corn
salt, to taste
black pepper, to taste
Mix soup mix, water, cornstarch, ginger, and garlic powder
Heat on high until boiling
Stir eggs in a cup
Remove from heat
Slowly add eggs while stirring soup
Stir in spices, sesame oil, and corn
For a very filling soup, replace the corn with a whole can of creamed corn. To make it a whole meal, shred chicken and mix with in a mixture of 1 tbsp of corn starch and a dash of water, and very slowly add to the boiling soup so it cooks instantly.
If you are out of chicken soup and don’t have time to make before Shabbos, make the broth, skip the eggs, and add remaining ingredients, plus egg noodles/wontons, and boil until soft.